APA (7th ed.) Citation

SH, J., AI, Y., B, K., HI, J., Y, H., & NR, S. (2024). Vagococcus jeotgali sp. nov., isolated from cutlassfish jeotgal, a traditional Korean fermented seafood. International journal of systematic and evolutionary microbiology, 74(8), . https://doi.org/10.1099/ijsem.0.006489

Chicago Style (17th ed.) Citation

SH, Joe, Yang AI, Kim B, Joe HI, Hong Y, and Shin NR. "Vagococcus Jeotgali Sp. Nov., Isolated from Cutlassfish Jeotgal, a Traditional Korean Fermented Seafood." International Journal of Systematic and Evolutionary Microbiology 74, no. 8 (2024). https://doi.org/10.1099/ijsem.0.006489.

MLA (9th ed.) Citation

SH, Joe, et al. "Vagococcus Jeotgali Sp. Nov., Isolated from Cutlassfish Jeotgal, a Traditional Korean Fermented Seafood." International Journal of Systematic and Evolutionary Microbiology, vol. 74, no. 8, 2024, https://doi.org/10.1099/ijsem.0.006489.